Rice Bowls with Marinated Tofu and Gochujang Sauce

Gluten-free option, Nut-free

Inspired by the classic Korean staple bibimbap, these rice bowls are loaded with our favorite veggies, marinated tofu, vegan kimchi and a sweet and spicy gochujang sauce. Don’t be afraid to create your own variation of this recipe by substituting for your favorite veggies or vegan protein—it’s great for using up leftovers or getting rid of veggies that are just sitting in your fridge.

PREP TIME: 25 minutes, plus prep time for Perfect White Rice and inactive time to press and marinate tofu

COOK TIME: about 25 minutes

YIELD: 4 bowls

INGREDIENTS:

MARINATED TOFU 

• 1 (14- to 16-oz [396- to 453-g]) block extra-firm tofu
• ½ cup (120 ml) low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp (30 ml) mirin
• 2 tsp (10 ml) pure (untoasted) sesame oil
• 2 cloves garlic, peeled and minced, or 2 tsp (6 g) jarred minced garlic
• 1 tbsp (15 ml) olive oil

GOCHUJANG SAUCE 

• ¼ cup (67 g) gochujang (gluten-free if needed)
• 2 tbsp (30 ml) mirin
• 2 tsp (10 ml) sesame oil
• 1 tbsp (15 ml) soy sauce (or tamari for gluten-free)
• 1 (1½” [4-cm]) piece fresh ginger, peeled and minced

VEGGIES

• 2 tsp (10 ml) unseasoned rice vinegar
• 2 tsp (10 ml) soy sauce (or tamari for gluten-free)
• 1 medium- to large-sized sweet potato, peeled and diced (2 heaping cups [320 g])
• 3 tsp (15 ml) olive oil, divided
• 4 cups (220 g) chopped broccoli
• 1 cup (110 g) shredded carrot
• 1 (4- to 6-oz [113- to 170-g]) package shiitake mushrooms, chopped
• 4 green onions, cut into 1 to 2” (2.5- to 5-cm) pieces

FOR SERVING

• 4½ cups (750 g) Perfect White Rice (1½ batches)
• 1 cup (224 g) vegan kimchi
• Sesame seeds

INSTRUCTIONS:

1. Marinate the Tofu:
   • Slice the tofu into cubes and place in a bowl.
   • In a separate bowl, whisk together soy sauce, mirin, sesame oil, and minced garlic.
   • Pour the marinade over the tofu and let it marinate for at least 30 minutes.
2. Prepare the Gochujang Sauce:
   • Whisk together gochujang, mirin, sesame oil, soy sauce, and minced ginger in a small bowl. Set aside.
3. Prepare the Veggies:
   • Mix rice vinegar and soy sauce in a small bowl and set aside.
   • Boil sweet potato for 5-7 minutes until fork-tender. Drain and set aside.
   • Heat a wok, add 1 tsp of olive oil and char the broccoli for 4-5 minutes. Remove and set aside.
   • Add another tsp of oil, cook shredded carrot for 1-2 minutes. Add rice vinegar mixture and cook for another 1-2 minutes. Remove and set aside.
   • Using the same wok, cook chopped shiitake mushrooms for about 2 minutes. Remove and set aside.
   • Cook green onions for 1-2 minutes until slightly charred. Remove and set aside.
4. Prepare the Tofu:
   • Add 1 tbsp of olive oil to the wok, cook the marinated tofu along with excess marinade for 4-5 minutes until sauce reduces and tofu turns brown. Set aside.
5. Assemble the Bowls:
   • Warm the dishes if needed.
   • Divide rice, veggies, and tofu among the bowls.
   • Top with gochujang sauce, vegan kimchi, and sesame seeds.

TIPS:

• We prefer the Haechandle brand of gochujang. You can usually find it at an Asian market, in a red container. If you can’t find that particular brand, any more widely available option will work.
• If you don’t have a wok, you can use a large skillet over medium high heat. The veggies and tofu may take slightly longer to cook, so adjust the cook time accordingly.